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Red Curry Coconut Shrimp

w/ Fall Vegetables, Brown Basmati Rice and Spiced Cashew Garnish

Thankfully, gone are the days when we were told that coconut milk or coconut oil are unhealthy fats…now we know better and can enjoy this most delicious, Thai-inspired curry. The heat quotient is pretty low, but the flavors are intense and yummy! We garnish with lots of crunchy spring veggies and pair with a nutty, whole grain brown basmati rice. Spiced cashews as a garnish are clearly a chef'ly touch!


Ingredients: Shrimp, Brown Rice, Organic Beet Greens, Coconut Milk, Cashews, Organic Butternut Squash, Onions, White Wine, Organic Peppers, Extra Virgin Olive Oil, Red Curry Paste, Coconut Oil, Organic Garlic Clove, Organic Turmeric, Organic Ginger Root, Organic Cloves, Organic Cayenne, Sea Salt, Organic Black Pepper. Contains: Crustacean Shellfish, Tree Nuts.

Health Benefits

  • Excellent Source of Vitamin C
  • Good Source of Zinc
  • Low Sodium
  • 290mg of Omega 3’s

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Recipe by

Chef Katy Sparks

About This Chef

Katy Sparks is the owner and principal of Katy Sparks Culinary Consultingan award-winning chef (formerly of Quilty’s in Soho), and co-author with Andrea Strong of Sparks in the Kitchen,(Knopf, 2006), her first cookbook.

Katy grew up in Vermont’s Champlain Valley where her family raised grass-fed beef and free roaming chickens. As an amateur naturalist, she learned to forage for wild, edible things at her father’s knee and is devoted to all things local and delicious...

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